Kowloon Duckling
 
           DAVID DAY   (HGSK65A)             1/2 c  Soy sauce
      1    Duckling, 4 to 5 lbs.               2 tb Honey
      6    Green onions, cut up                2 tb Lemon juice
      6    Parsley sprigs                      1    Recipe Plum Sauce
      1    Garlic clove, minced          

---------------------------------PLUM SAUCE---------------------------------
      1 cn Plums, 17 oz.                       2 tb Sugar
    1/4 c  Syrup from plums                  1/2 ts Worcestershire sauce
    1/4 ts Orange peel, grated               1/4 ts Cinnamon, ground
      3 tb Orange juice                   
 
  Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and
  body cavities closed; tie securely with cord. In saucepan, heat soy sauce,
  honey, and lemon juice.  Sprinkle dampened hickory chips over slow coals.
  Arrange coals away from duckling. Place duckling on foil baking pan; place
  atop grill.  Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened
  hickory chips every 30 minutes and basting frequently with soy sauce
  mixture.  Remove grease as needed. Serve with Plum Sauce.
  ******************Plum Sauce******************** 
  Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums 
  through sieve. In saucepan, combine sieved plums, plum syrup, orange peel, 
  orange juice, sugar, worcestershire sauce and cinnamon.  Heat to boiling; 
  simmer 10 minutes.
  Makes 1 1/4 cup.

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